Chocolate and Berries Baked Oats
Rich and chocolatey, this baked oats recipe is a great meal prep breakfast idea to have on hand for those on-the-go mornings. Campfire instructions included as well.
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Are you a sweet breakfast person? If so, this satisfying and indulging baked oats recipe is definitely one to try. What makes this recipe special is the powerful flavour combination of chocolate and berries and the muffin like texture. This easy baked oats recipe is a great choice for when you’re on-the-go and looking for a prepped ahead quick breakfast.
What You’ll Need
This recipe requires ingredients that you probably already have in your pantry! Some of the additions are optional, so add them if you would like. The ingredients you will need are:
rolled oats: any old fashioned rolled oats works. Stoked Oats is a local Canadian brand and if you use the discount code CARLIN15 you can get 15% off!
banana: provides moisture and sweetness. Keep in mind, that the riper the banana, the sweeter the baked oats will be. Possible substitutions are 1 egg or an extra 1/4 cup of milk.
milk of choice: macadamia milk was used for these baked oats but use any milk of your preference.
powdered peanut butter or protein powder: optional but adds some extra protein. I used the no sugar added PB and Me brand powdered peanut butter. However, if you omit it I recommend using a bit less milk.
maple syrup: optional but recommended, depending on your sweetness preference.
cocoa powder: essential ingredient to provide the chocolate flavour.
ground flax seeds or hemp seeds: optional but a great nutritious addition (adds protein and healthy fats).
salt: just a pinch to help enhance the flavours.
baking powder: to help it rise and give that muffin like texture.
frozen or fresh raspberries: keep in mind that frozen berries will provide moisture as they thaw and bake, meaning you may need to bake the oatmeal for a little longer than if using fresh berries.
Optional Toppings
chocolate chips or chunks
hemp seeds
nut butter, like almond butter or peanut butter
maple syrup flakes or a drizzle of maple syrup
Instructions
Preheat your oven to 350F. In a blender, start by adding banana, oats, milk, cacao powder, flax seeds/hemp seeds, maple syrup, powdered peanut butter or protein powder, and pinch of salt. Blend well until smooth. If you don’t have access to a blender, you can use oat flour instead and mash everything together with a fork.
Add the baking powder and nuts to the oats mixture and stir well with a spoon or spatula.
Line a loaf pan with parchment paper or grease with a little butter/oil to ensure nothing sticks.
Add the oats mixture to the pan and top with frozen berries. Bake in the preheated oven for 30 – 35 minutes or until an inserted toothpick comes out clean.
Once it is finished baking, place a few pieces of chocolate on the baked oats right away. Drizzle on a nut butter of choice and top with any other of the optional toppings you’d like. Serve warm and enjoy!
Campfire Instructions
Note: if you are camping and would like to bake it over the fire, mash the bananas very well first, and substitute the rolled oats for oat flour. You can use the same ratio of oat flour to rolled oats. Mix the ingredients well with a spoon.
Start your campfire to get some coals to cook with. You can use wood or briquettes. If using wood, I would recommend burning small-medium sized logs so that you can get coals to cook with the fastest.
Mix oats mixture as instructed above. Then pour mixture into a cast iron dutch oven lined with parchment paper. Cover with the lid and bake for 30-35 minutes with 5 coals below the dutch oven and 12-14 on top. THIS IS IMPORTANT! You don’t want to put too many coals on the bottom otherwise it will burn before being fully cooked through. Make sure to check carefully when you're approaching 25-30 minutes, you don't want them to burn! The baked oats are done when an inserted toothpick comes out clean.
Meal Prep and Storage
This is an easy breakfast meal prep recipe for those on-the-go mornings when you’re tight on time! Simply prep on the weekend or a weeknight and store covered in your refrigerator or cooler for up to 4 days. Reheat in a microwavable safe bowl or plate for 20-30 seconds on high. Serve with a dollop of greek yogurt, whipped cream, or simply on its own.
If baking over the fire, transfer leftovers to a resealable container and store in your cooler or fridge for up to 4 days. Do not store leftovers in the cast iron dutch oven as the moisture from the food can lead to the cast iron rusting over time.
More Breakfast Ideas
Chocolate and Berries Baked Oats
Ingredients
- 1 banana
- 1 cup milk of choice
- 1 cup rolled oats
- 2 Tbsp cacao powder
- 1 tsp baking powder
- pinch of salt
- 1/4 cup maple syrup
- 1/4 cup powdered peanut butter or protein powder of choice (optional)
- 2 Tbsp ground flax seeds or hemp seeds (optional)
- 1/4 cup chopped almonds (optional)
- 1/4 cup frozen or fresh raspberries
- 2 Tbsp nut butter of choice (optional)
- 1 tsp hemp seeds (optional)
- chocolate chips (optional)
- 1 tsp maple syrup flakes (optional)
Instructions
- Preheat your oven to 350F. In a blender, start by adding banana, oats, milk, cacao powder, flax seeds/hemp seeds, maple syrup, powdered peanut butter or protein powder, and pinch of salt. Blend well.
- Add the baking powder and nuts, stir well.
- Line the bottom of a loaf pan with parchment paper or grease with a little butter/oil.
- Add the oat mixture to the pan, and top with frozen berries. Bake in the preheated oven for 30 – 35 minutes or until an inserted toothpick comes out clean.
- When it is finished baking, place a few pieces of chocolate on the baked oats right away. Drizzle on a nut butter of choice and top with any other of the optional toppings. Serve warm and enjoy!
